Description

Gallina de Piel is an exciting winemaking project from David Seijas, the former Head Sommelier at three-Michelin-starred restaurant El Bulli. David’s aim is to create versatile wines from Spain’s gastronomic northern regions: Catalonia, Aragon, and Galicia. He works with local growers, selecting the best vineyards and indigenous grape varieties to create wines with an emphasis on elegance and freshness. The vineyards are located in the Penedès denomination at an altitude of 160 meters above sea level with a mixture of silty loam and sandy soils. The vines are just over sixty years old and are trained on the double Guyot system. The grapes underwent cold maceration for five hours before fermentation took place in stainless steel tanks at a controlled temperature of 15°C. The wine then spent four months aging on fine lees before filtration and bottling. Exceptional fresh summer and autumnal fruit, notes of yellow peach, mandarin, orange blossom, and a touch of fennel, offset by a crisp saline finish. Inspired by the Japanese concept "Ikigai" (the meaning of life) and making a play on words with the well-known Penedès rooster, Ikigall is a good excuse to give pleasure to your life!